Champagne holds its breath until the Saints de Glace (Ice Saints) are safely past (11, 12, 13 May), dreading a spring freeze that might destroy the future harvest’s fruitful buds.
Desuckering removes the non-fruitful buds (suckers or gourmands). Any unwanted growth is removed to optimise sugar concentration and encourage good sap flow.
The Champagne month by monthThe marketable yield for Champagne, meaning the quantity of grapes destined for sparkling wine production, is set by the joint body of Growers and Champagne Houses in line with sales forecasts, but capped at 15,500 kg/ha for AOC production.
The Brice family has owned an eight-hectare vineyard in Bouzy ever since the 17th century and first produced their namesake Champagne in 1945 – with such success that in 2004 they established a Champagne House of their own and joined the Union of Champagne Houses.
The Champagne Houses